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Pan Fried Groper with Prawn Boudin & Bisque Sauce
MANU FEILDEL31Ingredients
90Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 900 grams fillets (groper, pin boned)
- 40 mL olive oil
- 50 grams unsalted butter
- 2 handfuls chanterelle mushrooms
- 2 handfuls mushrooms (morel)
- 3 bunches broccolini (trimmed)
- 250 grams fillets (groper, skin removed and pin boned)
- 90 grams egg whites (approx 2 – 3 whites)
- 250 grams meat (prawn, peeled and finely chopped, shells and heads reserved)
- 2 Tbsp. finely chopped chives
- 300 mL cream (pure)
- 1 tsp. table salt (approximately)
- prawns (reserved, shells and heads)
- 50 mL olive oil
- 1 brown onion (small, chopped)
- 4 shallots (chopped)
- 8 cloves garlic (chopped)
- 1 fennel bulb (diced)
- 5 Roma plum tomatoes (chopped)
- 250 mL fish stock
- 1 Tbsp. tomato paste
- 2 whole star anise
- 5 black peppercorns
- 1/4 tsp. fennel seeds
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 liters water
- 250 mL cream (pure)
- 50 grams unsalted butter (cold, chopped)
- 6 caviar (small spoonfuls black)
- 1 handful chervil (sprigs)
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